Garlic Rosemary Pork Chops

Growing up a nice little Jewish girl, I didn’t really sample the wonders of pork chops until wayyyy into my adulthood. But after, giving them a try, I definitely see what all the fuss is about!

The meat is so lean and succulent and very little needs to be done to it to make it absolutely melt in your mouth.

Since I was gifted some beautiful chops from the good people over at at Butcher Box, I figured it was time to whip up something wonderful for a cozy family dinner.

I scoured the internet for recipes that emphasized “quick and easy” and found a great one by Rasa Malaysia that I used as a major template, only tweaking a thing or two along the way. So good!

Let’s get cookin’!


  • 4 boneless pork chops
  • 2 tbs cooking oil
  • 2 tbs butter
  • 2 tbs dried rosemary
  • 1 1/2 tablespoons minced garlic
  • Kosher salt to taste
  • Ground black pepper to taste
  • Oven-safe skillet
  • Metal tongs
  • Oven mitts


  1. Pre-heat oven to 400 degrees.
  2. Rub in salt, ground back pepper, and dried rosemary into each pork chop and let them sit out in room temperature for 20-30 minutes.
  3. Melt butter and oil in cast iron skillet on medium-high heat.
  4. Once butter starts to froth / oil starts to ripple, add the chops to the skillet, leaving them in the same place for 2-3 minutes in order to create a crust.
  5. Use tongs to flip chops and sear the other side.
  6. Once both sides have a golden brown crust, use the tongs to sear the edges.
  7. Add the garlic by pushing around the pan to heat but not burn and scoop on top of each chop.
  8. Finish off chops by placing the skillet in the oven for 7-10 minutes. (Make sure internal temperature of the meat is 145 degrees!)
  9. Take the pork chops out of the oven and let them rest for 5-10 minutes so the juices are reabsorbed into the meat.
  10. Serve and enjoy!


  • Some people find pork chops to be finicky, especially when it comes to searing. Here’s a great article about how to get a great sear.
  • Many pork chop recipes suggest cooking them in the skillet and serving right away, but personally I feel more comfortable searing and then sticking them in the oven to make sure the internal temperature is at least 145. (No food poisoning for me, thank you very much!)
  • When coming up with a great side dish, try to stick with veggies instead of a starch. It’s a great idea since the meat is so substantial! I like to serve it with a cauliflower mash (even a frozen bag of mashed cauliflower can be great when you add in sour cream and shredded cheddar to finish it off.) Otherwise, sautéed broccolini or spinach are great choices as well!


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